Continuous President Donald Trump USA Embassy Scholarships for International and African Students In USA, 2019

The President of the United States, Donald Trump, yesterday reinforced the US Embassy Scholarship for African understudies, knowing the path that there are distinctive picked and talented, low-pay understudies the world over, who generally require cash related resources and access to information to better their illuminating future. For quite a while now, the United States Embassy, US should need to see conveniently qualified and in a general sense vivacious, low-pay understudies the world over to join the Education in USA. The US Embassy will work vigorously through their operators with understudies reliably spared get-together and classes to help them all through the application structure to get insistence and gifts to ...

Creamy Peanut Butter Chickpea & Squash Curry

Though I embrace nearly every legume with open arms and a hungry tummy, my pantry being a concrete overflowing testament to that statement, if I absolutely had to choose a favorite, say a desert island essential, I would say buttery soft, plump, and infinitely versatile chickpeas are always a consideration when it comes to meal planning. Spice them up, mash them up, make them into hummus, little bites, even desserts, one of my latest experiments was a fusion-style dish that also features peanut butter for extra protein and legume goodness. If you haven’t used peanut butter in a savory dish before, you are missing out. The texture, creaminess and protein ...

Potato Patties Stuffed with Spiced Mushrooms and Green Peas

Potatoes are always a nourishing and comforting choice to serve up for dinner, and when they are shaped into heavenly patties with a mushroom and pea filling, complete with fresh dill and spices, and then baked or fried and topped with velvety tomato chutney, culinary bliss ensues. These were served up as a side, but honestly, if that was all I was going to eat for my evening meal, I would have been completely satisfied. Slightly crisp on the outside and soft inside, these succulent little bites were inspired by my potato patties stuffed with spiced green peas (aloo mattar tikki). Potato Patties Stuffed with Spiced Mushrooms and Green Peas ...

Aromatic Chana Dal Kitchari with Saffron

After seasonal feasts, it not uncommon to crave more cleansing and nourishing dishes such as kitchari (or kitcheree or khichdi). Essentially a one-pot Indian meal, the common feature of a kitchari is a digestive aiding combination of split legumes, rice and spices and often vegetables. Such preparations are open to an endless number of variations. This particular version has long been a favorite, and although there are a few more steps involved than many of the kitcharis I have made in the past, the addition of saffron-infused coconut milk subtly enhances this humble one-bowl meal with elegance and sophistication. Combine this with the comforting wholesomeness of chana dal and rice, ...

Chickpea, Spinach and Beets in a Coconut-Tomato Curry

Combining plump buttery chickpeas with spinach and beets in a creamy coconut milk and tomato gravy with aromatic spices not only puts plenty of flavor on the plate, but also provides for a complete, filling and wonderfully nourishing meal served with fresh cooked white or brown rice or a flat bread. And with curry powder and panch phoran spice blends made up ahead of time, it comes together in no time at all. Panch phoran, also known as Bengali five-spice, is a deliciously fragrant spice blend consisting of equal parts fenugreek, nigella, black mustard, cumin and fennel seeds. Panch phoran is easy to find at Indian or Asian grocers, but ...

Mushroom Green Pea Curry in a Creamy Cashew Sauce with Onion and Parsley

After a rather prolonged absence from my kitchen due to illness, I found myself craving earthy mushrooms. Because my stomach is still rather sensitive, I wanted something spicy but not with too much heat, so I opted for this recipe that makes good use of aromatic spices which tend to be gentler on the tummy. Now, I don’t mind takeout once in a while and my husband is a fairly good cook, but after not cooking for a while, I realized how much this fussy girl really enjoys her own cooking. I have complete control over the quality and quantities of the ingredients that go into each creation that is ...

Turmeric Spiked Red Lentil and Spinach Dal

Turmeric is one of nature’s most powerful healing and anti-inflammatory foods, which makes it convenient for those of us who like to cook Indian food that it is also such an essential ingredient in curries. Earthy, slightly bitter, and ranging from aromatic to pungent in taste, turmeric is difficult to take just on its own, but it makes for a delicious background to other Indian seeds and spices. This simple, nourishing and easy-to-digest red lentil and spinach curry is seasoned with a flavorful variety of aromatic seeds and spices including fennel and fenugreek seeds and, if you can get them, peppery nigella seeds. As such, this creamy curry is spiked ...

Creamy Mung and Adzuki Bean Curry with Coconut

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what’s not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it’s an easy and delicious meal for any day of the week. Creamy Mung and Adzuki Bean Curry with Coconut Recipe by Lisa TurnerCuisine: IndianPublished on September 19, 2016 Simple, flavorful and easy-to-digest green and red bean ...

Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Black-eyed peas have long been one of my favorite legumes, adding a welcome earthiness to dishes comprised of tangy, zesty or spicy flavors that make them a wonderful base in curries. In this nourishing curry, earthiness takes the main stage with roasted eggplant and Swiss chard. The eggplant isn’t really the main star in this dish, but it does add texture and roasting the vegetable brings out a delightful hint of sweetness. Fried eggplant is enjoyable too, but roasting brings out a unique flavor profile that I don’t find frying quite matches — it was so good just as is, with salt just out of the roasting pan, that it’s ...

Velvety South Indian Tomato Chutney

Rarely do store-bought sauces, chutneys and salsas make an appearance on my table. For the most part, they are easy to make at home and, after prep, only patience with the simmering time is needed. Preparing your own condiments also ensures you have complete control over what is included, such as spicing and salt. I’ve never really understood how sauces purchased from the grocery store seem to keep for months without growing moldy. Likely some nasty preservatives are at play. This chutney can serve as a sauce for just about anything you might imagine asking for some spicy tomato flair. It’s thick enough to make for a good pasta sauce, ...
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